Pulled Turkey Sliders With Blueberry Chutney
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Why I Love This Recipe
Recipe by Erika Kerekes for the U.S. Highbush Blueberry Council
Ingredients You'll Need
6 boneless, skinless turkey thighs (ask your butcher to prepare them for you)
1 teaspoon garlic salt
1 teaspoon ground cumin
1 cup orange juice
1 32-ounce bag frozen blueberries
1 cup golden raisins
½ cup dark brown sugar
2 cups apple cider vinegar
1 Tablespoon Dijon mustard
1 teaspoon salt
¼ teaspoon red chile flakes
1 teaspoon fresh rosemary, minced
small soft dinner rolls
shredded red and green cabbage, for garnis
At least 1 day before serving: Put the turkey thighs in a Dutch oven or casserole dish with a tight-fitting cover. Sprinkle with the garlic salt and cumin, then pour the orange juice around the sides of the turkey. Cover the baking dish. Put in the oven and set the oven to 275 degrees F. Walk away for at least 8 hours. (Alternatively, cook the turkey thighs in a slow cooker on low for 8 hours.)
While the turkey is cooking, make the blueberry chutney: Put the dried blueberries, raisins, brown sugar, vinegar, mustard, salt, chile flakes, and rosemary into a saucepan. Bring to a boil, turn down the heat, and simmer uncovered 1 hour, or until the chutney is thickened and looks glossy. Transfer the chutney to a glass jar and refrigerate until ready to serve. (The chutney can be made up to 1 month ahead; in fact, it will taste better if you make it in advance.)
When the turkey is done, use two forks to pull the meat into shreds. Mix it with the juices that have accumulated in the baking dish.
To serve, pile some of the pulled turkey onto a soft dinner roll. Top with some shredded cabbage and a heaping spoonful of the chutney. Serve immediately.